Field Culinary Manager

Our mission is to make everyday eating extraordinary for our guests. We create a warm, welcoming, memorable experience with exceptional, personal service. We’re looking for a new team member who strives for excellence and brings positive energy, commitment, and a “can-do” attitude to work every day. We value teamwork and celebrate our successes as a team and will value your contribution!

Added Benefits for choosing The Fresh Market Team:

• Personal time off and additional time off purchase plans are available
• AND much more!

The Fresh Market currently has an opening for a Field Culinary Manager in our Store Support Center (099). The Field Culinary Manager ensures the consistent and efficient operation of the restaurants within the Fresh Market. Responsible for implementing and managing restaurant concepts within the Fresh Market, enhancing the overall guest experience, and contributing to the growth and success of our business.

#LI-JM1 #LI-HYBRID

• Partner closely with Field Leadership to identify operational gaps and analyze training needs to develop new training programs or modify and improve existing programs.
• Plan all merchandising of the restaurant including menu boards, displays, packaging, etc.
• Optimize restaurant menu offerings, ensure accurate pricing, attractive visuals, and effective categorization to enhance guest experience.
• Partner with the Chef team to drive innovation in the Restaurant.
• Be the “boots” on the ground executing restaurant innovation projects that need to move quickly.
• Provide training and coaching to ensure consistency in operations and execution with the restaurant.
• Identify opportunities for improvement and efficiency in restaurant operations, systems, processes, and product offerings.
• Align labor management for the restaurant and be able to coach and teach store managers to obtain results needed.
• Train restaurant staff on service standards, food preparation, and safety protocols to maintain high levels of performance and quality.
• Drives process and field deliverables for restaurant innovation projects.
• Delivers innovation projects to the field, training, coaching, and following up with field leaders drafting action plans where necessary to achieve restaurant objectives and maintain culinary excellence.
• Provide direct and immediate feedback through all channels to improve process, guest, and TM experience. (design, operations, food safety, culinary, HR, facilities, vendors).
• Acts as Decision maker ‘on-the-ground’ as needed to flex a program, menu, merchandising, product, process, or equipment.
• Provides direction for effective scheduling to support operations, follows up and holds leaders accountable to direction.
• Update the current program guide that entails all relevant information for program(s) within the restaurant and continue to update the program guide as needed.
• Works with vendors on ordering, quality issues, and other related items pertaining to vendor relationships.
• Will be able to attend weekly management calls to review sales, labor, and other topics pertaining to the business while giving direction to help reach goals given by the leadership team.
• Effectively manage a team of new Team Members and Managers while on-site at new locations.
• Communicate and reinforce standards to stores.
• Oversee the day-to-day operations of restaurant concepts, deli operations, ensuring smooth service, maintaining food quality, analyzing and managing shrink, and meeting health and safety standards.
• Partner with Operations and Training & Leadership Development to build a Culture of Culinary Excellence.
• Travel extensively to restaurant locations.

At a minimum, you will need:

• Bachelor’s degree or equivalent experience.
• 3-5+ years as a restaurant manager or grocery manager.
• Proven experience in restaurant management, preferably within a grocery or retail setting.
• Knowledge of food safety regulations and compliance.
• Extensive knowledge of culinary principles and an understanding of restaurant operations.
• A history of coaching and training teams in a fast-paced environment.
• Sense of urgency /persistence; ability to work in a fast-paced, ever-changing environment.
• Ability to identify opportunities for efficiencies, processes, and systems (execution and operational).
• Experience in labor management.
• Strong presentation skills.
• Strong verbal and written communication skills.
• Strong interpersonal skills. A friendly and welcoming demeanor when interacting with guests.
• Intermediate to advanced knife skills.

Preferred qualifications:

• Culinary training or experience.
• Likes to cook.
• Deli, cheese or bakery experience.

REASONABLE ACCOMMODATIONS: Consistent with applicable laws, TFM will make reasonable accommodations for qualified applicants and team members, unless doing so would result in an undue hardship to TFM. This guiding principle applies to all aspects of employment, including hiring and job assignment, compensation, discipline, termination, and access to benefits and training.

Qualified applicants will receive consideration for employment without regard race, color, creed, religion, age, sex, gender, sexual orientation, gender identity, pregnancy and related medical conditions, national origin, genetic information, uniformed service, veteran status, disability, or any other basis prohibited by federal or state law.

The statements in this job description are provided to describe the general nature and level of work expected in this role. While these statements include the essential functions of the job, they are not intended to be a complete list of all responsibilities, duties and skills required. As we work as a team, there may be times team members are needed to perform duties outside of their normal responsibilities based on business needs.